基于FT-NIR的葡萄酒发酵过程中挥发酸的定量分析
贾柳君1,2，王 健2，张海红1*，李子文1,2，李宗朋2，熊雅婷2
Quantitative analysis of volatile acid in wine fermentation by near infrared spectroscopy technology
JIA Liujun1,2, WANG Jian2, ZHANG Haihong1*, LI Ziwen1,2, LI Zongpeng2, XIONG Yating2
中国酿造
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2016, (10): 166
-170
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DOI: 10.11882/j.issn.0254-5071.2016.10.037
